Easy Skillet Lasagna

Lasagna has always been one of Sam's favorite meals. Since the dish can take quite a lot of work (and time) to put together, I make a version that comes together in a jiffy. This skillet lasagna is ready in thirty minutes—no kidding! If you have a teenage son like I do, I can't recommend it enough!

Total Time: 0:30

Prep: 0:10

Level:
Easy

Serves:
6-8

Ingredients

For The Stone House Seasoning

1/4 c. kosher salt

2 tbsp. Freshly ground black pepper

2 tbsp. granulated garlic or 1 teaspoon garlic powder

For the Lasagna

1 tbsp. extra-virgin olive oil

1/2 medium onion, chopped

1 1/2 lb. ground beef

1 tsp. Stone House Seasoning

1 tsp. chopped fresh oregano or ½ teaspoon dried

1/8 tsp. crushed red pepper flakes

4 c. tomato sauce, homemade or store-bought

8 lasagna noodles, broken into 2-inch pieces

3/4 c. freshly grated Parmesan, divided

1/2 c. ricotta

Directions

Make the Stone House seasoning: In a small bowl, combine salt, pepper, and granulated
garlic. (The blend will keep in an airtight container for at least 1 year. Use
with beef, poultry, pork, and vegetables.)

In a medium skillet over medium heat, heat oil. Add the onion and cook, stirring, until translucent, about 3 minutes. Add the ground beef and cook, breaking up the meat with a wooden spoon, until browned through, about 5 minutes. Pour off any excess fat.

Return pan to medium heat and stir in seasoning mix, oregano, red pepper flakes, tomato sauce, and noodle pieces. Bring to a boil, then reduce heat to medium-low. Simmer, cover, and cook until noodles are tender, 18 to 20 minutes.

Remove pan from heat and stir in ½ cup Parmesan. Top with dollops of ricotta and the remaining ¼ cup Parmesan and serve.